Thursday, May 5, 2011

Happy (Healthy) Cinco de Mayo!

Hello friends! Happy Cinco de Mayo! I am not sure what makes Cinco de Mayo such a happy occasion (because I have been told that people in Mexico don't actually celebrate it!) but it is a fun reason to make yummy Mexican food!!! Now Mexican food and diet usually don't play for the same team, but today they do! I have modified one of my most favorite recipes to a much "skinner" version. Now here is a warning...this recipe does look a bit intense, and it is. There are a lot of steps, but I promise it will be worth it in the end. It is so delish and so good for you! I personally like to serve this smothered burrito style with black beans (hello fiber) and a touch of shredded cheese and sour cream. Don't go crazy with the cheese and sour cream though. Just a tiny bit will do the trick. You can also eat this as a delish soup like I have pictured below.

CAUTION: If you are getting your green chiles from New Mexico they are a hell of a lot hotter that your average Anahiem Chiles. I learned this the hard way. But if you don't mind the spice then go for it. You can also add another jalapeno if you really want to bring the heat. Oh and one last point, you can make this recipe with pork, which is 100% delightful. It does add about 90 calories per serving though.

Skinny Chicken Chile Verde

1 1/2 lbs tomatillos
5 garlic cloves, unpeeled
1 jalapeno pepper
5 Anaheim or Poblano Chile Peppers
1 bunch cilantro leaves
4 lbs chicken breast cut into 1-2 inch cubes
freshly ground black pepper
olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of fresh oregano or 1 Tbsp dried oregano
Pinch of ground cloves
1 Tbsp cumin
Large can of diced tomatoes
Chicken Stock

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, onto a baking sheet. Place under the broiler for 5-7 minutes to lightly blacken the skin. Remove from oven and let cool slightly. Roast fresh Anahiem or Poblano peppers over a gas flame or under the broiler until blackened all around. Let cool in a ziplock bag, remove the skins, seeds and stems.

Place tomatillos, roasted peppers & peeled roasted garlic into blender and pulse until incorporated. Chop jalapeno, removing the ribs and seeds, and add to blender along with the cilantro.

Season the chicken cubes with salt and pepper. Heat a small amount of olive oil in a large skillet over medium high heat and brown on all sides. Work in batches so the chicken will not be crowded in the pan. Place chicken in a crockpot or large saucepan.

Cook the onions and garlic in the same skillet for about 5 minutes. Add the onion and garlic mixture to the chicken. Add the oregano, cumin, cloves, tomatoes and tomatillo mixture to the chicken. Add just enough chicken stock to cover the meat.

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours or until the chicken is tender.

I really hope you will try this recipe out and let us know how you like it!


OH and PS! Our blog is going to be getting a fancy smanchy new facelift and blog address starting on Monday. We are so excited about the changes we have coming! xoxo


  1. This looks delicious. I'm definitely going to give it a try. Thanks for sharing.

  2. I would like you to make this for me please. In fact, I'll just take that dish right there. Looks delish!